📝 About This Recipe
A quintessential Mexican breakfast, Chilaquiles Verdes are a vibrant celebration of texture and bold flavor. This dish features crispy hand-fried corn tortillas simmered in a zesty, roasted tomatillo salsa and topped with perfectly fried eggs. It’s the ultimate comfort food that balances the acidity of the salsa with the richness of the yolk and the salty tang of Mexican crema and cheese.
🥗 Ingredients
The Salsa Verde
- 1 pound Tomatillos (husked and rinsed)
- 2-3 pieces Serrano Peppers (stems removed; use more or less for heat preference)
- 1/2 large White Onion (roughly chopped)
- 3 cloves Garlic (peeled)
- 1 bunch Fresh Cilantro (stems included, washed thoroughly)
- 1 cup Chicken or Vegetable Broth (low sodium)
- 1 tablespoon Vegetable Oil (for sautéing the salsa)
The Tortilla Chips (Totopos)
- 12-15 pieces Corn Tortillas (stale or 'day-old' tortillas work best, cut into triangles)
- 1/2 cup Vegetable Oil (for shallow frying)
- to taste Salt (fine sea salt)
The Eggs and Toppings
- 4-8 pieces Large Eggs (1 or 2 per person)
- 1/2 cup Queso Fresco (crumbled)
- 1/4 cup Mexican Crema (or sour cream thinned with a little milk)
- 1/4 cup Red Onion (finely sliced into rings or slivers)
- 2 tablespoons Fresh Cilantro (chopped for garnish)
- 1 large Avocado (sliced or diced)
👨🍳 Instructions
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1
Place the tomatillos and serrano peppers in a medium saucepan and cover with water. Bring to a boil and simmer for 8-10 minutes until the tomatillos turn from bright green to a dull olive color and are soft.
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2
While the tomatillos boil, heat 1/2 cup of vegetable oil in a large skillet over medium-high heat. Fry the tortilla triangles in batches until they are golden brown and crispy (about 2-3 minutes per batch). Drain on paper towels and sprinkle lightly with salt.
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3
Transfer the boiled tomatillos and serranos to a blender. Add the white onion, garlic, cilantro, and 1/2 cup of the broth. Blend until smooth. Be careful when blending hot liquids; leave the blender cap slightly ajar to vent steam.
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4
Wipe out the skillet used for the tortillas, leaving about 1 tablespoon of oil. Pour the blended salsa into the hot skillet (it should sizzle!) and cook over medium heat for 5 minutes, stirring occasionally, until the sauce thickens slightly and the flavors deepen.
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5
Stir in the remaining 1/2 cup of broth to reach your desired consistency. Taste and season with salt. Lower the heat to a simmer.
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6
In a separate non-stick skillet, heat a teaspoon of oil or butter over medium heat. Crack the eggs and fry them to your liking—sunny-side up or over-easy is traditional so the yolk creates a sauce for the chips.
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7
Carefully fold the fried tortilla chips into the simmering salsa verde. Toss gently to coat every chip. For 'soft' chilaquiles, simmer for 2 minutes; for 'crunchy' chilaquiles, remove from heat immediately after coating.
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8
Divide the saucy tortillas among four plates. Place one or two fried eggs on top of each portion.
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9
Drizzle generously with Mexican crema and sprinkle with crumbled queso fresco.
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10
Finish the dish by garnishing with sliced red onions, fresh cilantro leaves, and avocado slices. Serve immediately while the chips still have some bite.
💡 Chef's Tips
For the best texture, use 'stale' tortillas that have been left out overnight; they absorb less oil and get crispier. If you are short on time, you can use high-quality store-bought thick-cut tortilla chips, but hand-frying them is the authentic way. Adjust the spice level by removing the seeds from the serrano peppers before blending, or use jalapeños for a milder heat. Don't let the chips sit in the sauce for too long before serving, or they will turn into a mushy porridge—timing is everything! To make it extra hearty, you can add shredded leftover rotisserie chicken to the salsa along with the chips.
🍽️ Serving Suggestions
Pair with a side of warm refried black beans topped with a pinch of cheese. Serve with a chilled glass of fresh Hibiscus tea (Agua de Jamaica) or a hot Café de Olla. Add a spoonful of pickled red onions for an extra acidic pop. A side of fresh fruit like papaya or mango balances the heat of the salsa perfectly. For a brunch party, serve with a spicy Michelada.